Roasted rainbow trout with Korean ginger dressing

Adapted from Waitrose Magazine
Serves 2

Ingredients

2 rainbow trout
2 tbsp olive oil
2 tbsp mirin
1 garlic clove, finely grated
1 tbsp vegetable oil
200g kale
2 salad onions, trimmed and cut into 6am pieces
1 tsp chilli flakes

Ginger soy dressing
30g fresh root ginger, peeled and cut into matchsticks
150ml reduced salt dark soy sauce
120ml mirin
1 tbsp light brown sugar
1 garlic clove, finely grated
1 tsp chilli flakes

Pre-heat the oven to 190 degrees.

Make the ginger soy dressing. Whisk all the ingredients in a bowl until the sugar dissolves, then set aside to infuse.

Brush the rainbow trout with the olive oil and sprinkle with sea salt, inside and out. Whisk together the mirin, garlic, chilli flakes and vegetable oil in a large bowl. Toss in the kale and salad onions to coat and then add to a baking tray. Place the fish on top of the vegetables and roast for 25 minutes.

Pour over the ginger-soy dressing and serve

Korean Kimchi Pork Ribs (Kimchi Galbi Jjim)

From Kfoodaddict.com

Ingredients

Short Pork Ribs 500g
Kimchi 400g
1 chopped onion
1 chopped spring onion
1⁄2 cup of kimchi juice
3 cups of water (500-600ml)

For the sauce

1 Tbs chilli powder
1 Tbs sugar
1 Tbs crushed garlic
1 Tbs sesame oil
2 Tbs cooking wine
pepper

Soak the ribs in the cold water for 30minutes. (change the water often if the water becomes red.)

Prepare the vegetables and kimchi. Chop the onion and spring onion into big slice.

Put the kimchi in a saucepan. Then place the ribs on top of the kimchi.

Mix the sauce ingredients into a bowl. Pour the sauce over the saucepan along 3 cups of water and kimchi juice.

Cover the saucepan and boil for 10 minutes on high heat. Boil down for 30 more minutes on low heat. (Taste the soup then you can add more sugar or chilli powder if you’d like to) Add the chopped onion and spring onion. Then boil for another 20minutes on low heat.

Kim-chi-jji-kae

 

Ingredients:

Pork 100g thinly sliced
Ginger juice 1 tsp
Light soy sauce 2 tsp
Ground black pepper 1 tsp
Sugar 1 tsp
Kimchi brine 250ml
Kimchi 200g
Water 1 1/2 cups
Soft bean curd sliced
Leek slices

Season pork with ginger juice, soy sauce, black pepper, sugar and kimchi brine for 20 minutes

Place seasoned pork with kimchi in a pot. Add water and bring to the boil

Reduce heat and add bean curd. Simmer for 20 minutes

Garnish with leek slices and serve hot

I live near a Korean restaurant in London and it has really opened my eyes to Korean cuisine. Previously, my understanding of Korean food was limited to Seoul Garden and Korean bbq. I realise now that kimchi is the basis of their cooking, and not just as a side dish. I bought a Korean cookbook from Kino and there are a number of dishes in that book that I have tried at that Korean restaurant. And so the experimenting begins.

Note: don’t add too much water…

Spicy soft bean curd stew (Sun-du-bu-jji-kae)

Ingredients 

Red chili oil 1 tbsp
Crushed garlic 1 tbsp
Chili powder 1 tbsp
Light soy sauce 1 tsp
Beef seasoning powder 1/2 tbsp
1 onion peeled and diced
Kimchi
Pork 50 g sliced
Water 1 cup
Silken or egg bean curb 1 tube, sliced into rounds
Egg 1
Spring onion sliced

Heat pot until it becomes very hot. Reduce heat and add chili oil, crushed garlic, chili powder, soy sauce, beef seasoning powder, onion, kimchi and pork. Stir fry for 5 minutes.

Add water and bring to the boil. Carefully slide in bean curd rounds without breaking them. Simmer over low heat for 10-15 minutes.

Crack egg into stew and remove from heat. Sprinkle spring onion on top and serve.